This recipe appears in:Cook the Book: 'Poulet'
The following recipe is from the January 25 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!
This Chanterelle Chicken from Poulet is that perfect sort of high-low recipe that impresses without too much effort. It's got wow factor by way of fancy (not to mention tasty) chanterelles and a rich creamy sauce, but the cooking process is a simple braise that's basically a matter of a quick sauté and trip to the oven. Served with a simple side of buttered egg noodles, it's a really nice meal that is both comforting and elegant.
- One 2- to 4 1/2 pound chicken
- 1 tablespoon peanut oil, plus more for the chicken
- Kosher salt
- 5 tablespoons butter
- 2 leeks, white and light green parts only, cut into thin rounds
- 8 ounces cremini mushrooms, brushed clean and trimmed (feel free to substitute chanterelles)
- 2 cups dry Riesling wine
- 2 cups chicken stock
- 5 fresh thyme sprigs
- 3 carrots, peeled and cut into 1/2-inch batons
- 8 ounces fresh chanterelle mushrooms, brushed clean, trimmed, sliced
- 1 cup heavy whipping cream
- Black pepper
Preheat the oven to 450°F. Rub the chicken with peanut oil, sprinkle with kosher salt, and set on the countertop for 30 minutes or so to take the chill off before cooking.
Heat the 1 tablespoon oil in a 12-inch or larger cast-iron frying pan or a 5-quart larger Dutch oven. Set the chicken in the pan and cook over medium heat until nicely browned on the sides and bottom, about 10 minutes. No need to brown the top. Transfer the chicken to a plat, pour off any excess fat, and wipe away any burned bits in the pan.
Add 3 tablespoons of the butter to the pan and place it over medium heat. Add the leeks and cremini mushrooms and cook for 5 minutes, or until the leeks have softened and the mushrooms are fragrant. Add the wine and stock, then return the chicken to the pan, nestling it breast-side up in the liquid and vegetables. Add the thyme and carrots. Put the chicken in the oven and roast for 30 minutes before either inserting an instant-read thermometer into the thickest part of a thigh or cutting into the thigh with a paring knife. The thermometer should register 175°F. If using a knife, look for clear, not red or pink, juices running from the spot where you pierced the meat and opaque, barely pink flesh at the bone. If the chicken isn’t done, roast for 5 to 10 minutes longer and check it again.
When the chicken is nearly done, melt the remaining 2 tablespoons butter in a heavy sauté pan over high heat. Add the chanterelle mushrooms and a pinch of salt and sauté until the mushrooms release some of their liquid without burning or losing their texture, 6 to 8 minutes. Set aside.
When the chicken is done, remove it from the oven and let rest for 5 minutes before you carve it. To make a sauce, pour the liquid from the pot into a fat separator. Discard the solids. (You can also use a heatproof jar and use a spoon skim off as much fat as you can.) Return the defatted liquid to the pan, cook over high heat, and whisk in the cream. Cook until the liquid thickens slightly. Taste the sauce and season with salt and pepper.
Arrange the chicken on each plate. Ladle on plenty of sauce. Scatter the chanterelles on top and serve.